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Pumpkin Pie

Gluten Free, Dairy Free, Grain Free

Pumpkin is a family favorite and we enjoy more often then just Thanksgiving! I hope that you enjoy this recipe and share it with your loved ones this fall!




1/2 cup arrowroot flour

2 heaping tablespoons coconut flour

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

2 heaping tablespoons coconut oil- melted

2 tbsp maple syrup - add to melted coconut oil


1-15 Oz can organic pumpkin purée

1-11 Oz carton of SoDelicious Coconut milk or 11 Oz of full fat cream off the top of canned coconut milk

1/2 cup coconut sugar

1 tsp Cinnamon

1 tsp pumpkin pie spice

2 tbsp gelatin

6 tbsp warm water

Process for Crust:

  • Combine dry ingredients into a medium sized mixing bowl

  • Then slowly add the melted coconut oil and maple syrup mixture to dry ingredients

  • Form into a ball. Dough will be slightly crumbly

  • Using your finger press into the pie dish

  • Using a fork, dock the crust by making fork indentations throughout the crust so it bakes evenly

  • Bake at 350 degrees for 8-10 mins or until slightly golden

Process for filling:

  • Mix warm water and gelatin until dissolved and set aside.

  • Combine all ingredients except gelatin and mix well.

  • Add in gelatin and mix well with hand blender. 

  • Pour mixture into prepared pie crust.

  • Bake at 350 degrees for 45 minutes.

  • Let cool on counter then place in the refrigerator overnight before cutting

  • Serve with whipped coconut cream as desired.

Happy Fall!


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